5. Place pork on top of the kale and tightly cover pan with foil. Bake for 50 minutes until pork is cooked through. The internal temperature of the pork should be 155 degrees in the center of the roast. If it is not done, continue to bake, checking at 5 minute intervals for the correct doneness. When the pork is done, transfer it to a cutting board, tent with foil, and let rest for 5 to 8 minutes.

6. Slice the pork into 6 even portions and transfer to 6 plates. Toss kale with the lemon juice and reserved almonds and divide among the plates; garnish with a lemon wedge, if desired.

Source: Hannaford fresh Magazine, September - October 2011

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: